Whirlpool GSC308 YGSC308 manual Food Code Quantity or Weight Instructions Meats, Beef, Lamb, Pork

FOOD	CODE	QUANTITY OR WEIGHT — INSTRUCTIONS
MEATS
Beef
Beef Roast, Boneless	16	1.5-5 lbs (680-2268 g) in 0.1 lb (45 g) increments. Shake 1 tbs (15 mL) of flour in
		oven bag. Put roast in bag and close with plastic tie. Cut 6 small slits in top of
		bag. Place in baking dish. Place convection grid on turntable, then baking dish
		on grid.
Meatballs	20	No quantity entry required. Shape meat mixture into 20, 1¹⁄₂" (4 cm) meatballs.
		Place in baking dish. Place convection grid on turntable, then baking dish on
		grid.
Meat Loaf	18	1.5-2 lbs (680-907 g) of meat in 0.25 lb (113 g) increments. Place meat loaf in a
		glass baking dish. Small in a 8.5" x 4.5" (21.5 x 11 cm) dish. Large in a 9" x 5"
		(23 x 13 cm) dish. Place convection grid on turntable, then baking dish on grid.
Meat Loaf and 6 Potatoes	19	No quantity entry required. Place meat loaf made with 1.5 lbs (680 g) of meat in
		an 8¹⁄₂" x 4¹⁄₂" (21.5 x 11 cm) baking dish. Place convection grid on turntable,
		then baking dish on grid. Prick skins of potatoes and arrange on grid around the
		meat loaf dish.
Swiss Steak	17	1-2 lbs (454 g-1 kg) in 0.25 lb (113 g) increments. Follow recipe instructions,
		browning meat in a skillet. Place meat in baking dish. Add other recipe
		ingredients to dish. Place convection grid on turntable, then baking dish on grid.
Lamb
Leg of Lamb, Boneless	26	1-2.5 lbs (454 g-1 kg) in 0.1 lb (45 g) increments. Shake 1 tbs (15 mL) of flour in
		oven bag. Put leg of lamb in bag and close with plastic tie. Cut 6 small slits in top
		of bag. Place convection grid on turntable, then baking dish on grid.
Pork
Ham, Fully Cooked, Boneless	25	1-4.5 lbs (454 g-2 kg) in 0.1 lb (45 g) increments . Shake 1 tbs (15 mL) of flour in
		oven bag. Put ham and 0.5 cup (125 mL) water in bag. Close with plastic tie and
		cut 6 small slits in top of bag. Place in baking dish. Place convection grid on
		turntable, then baking dish on grid.
Pork Chops, Bone-in, ³⁄₄" (2 cm) thick	23	0.4-1.5 lbs (181-680 g) in 0.1 lb (45 g) increments. Place in baking dish. Place
		convection grid on turntable, then baking dish on grid.
Pork Chops, Boneless, ³⁄₄" (2 cm) thick	24	0.3-1.6 lbs (136 g-2 kg) in 0.1 lb (45 g) increments. Place in baking dish. Place
		convection grid on turntable, then baking dish on grid.
Pork Roast, Bone-in	21	2.5-4.5 lbs (1-2 kg) in 0.1 lb (45 g) increments. Shake 1 tbs (15 mL) of flour in
		oven bag. Put pork roast in bag and close with plastic tie. Cut 6 small slits in top
		of bag. Place in baking dish. Place convection grid on turntable, then baking dish
		on grid.
Pork Roast, Boneless	22	1-5 lbs (454 g-2 kg) in 0.1 lb (45 g) increments. Shake 1 tbs (15 mL) of flour in
		oven bag. Put pork roast in bag and close with plastic tie. Cut 6 small slits in top
		of bag. Place in baking dish. Place convection grid on turntable, then baking dish
		on grid.
Poultry
Chicken Breasts, Boneless, Skinless	12	0.2-2 lbs (91-907 g) in 0.1 lb (45 g) increments. Place in baking dish. Place
		convection grid on turntable, then baking dish on grid.
Chicken Breast Tenders, Frozen	54	5 to 20 pieces. Arrange on crisper pan. Place on turntable.
Chicken Nuggets, Frozen	55	6 to 26 pieces. Arrange on crisper pan. Place on turntable.
Chicken Pieces, Bone-in, with Skin	11	0.5-2 lbs (227-907 g) in 0.1 lb (45 g) increments. Place in baking dish. Place
		convection grid on turntable, then baking dish on grid.

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